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Vanilla Pannacotta with Mixed Berries Sauce
Vanilla Pannacotta with Mixed Berries Sauce
Tuesday, May 6, 2014
Pannacotta is a famous Italian dessert prepared with cream,milk,sugar and along with gelatin or agar agar (a vegetarian gelling agent). This Italian dessert tastes fantabulous when the weather is too hot as they are usually served chilled.Coming to todays post for this weeks blogging marathon,since my theme is mini servings, i chosed to share a classic pannacotta prepared with Madagascar vanilla pods which i recently got through a friend who came back from Madagascar island. Obviously vanilla panna cotta using Madagascar vanilla pods seriously makes a huge difference, tastewise they are just unbeatable and absolutely delicious.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Vanilla pannacotta served with berry sauce, an absolute delightful dessert to enjoy thoroughly after a super heavy lunch or dinner. Traditionally pannacotta is flavoured by vanilla,but later peoples started making pannacotta with different fruits and chocolates,even i love chocolate pannacotta very much..For a light version of this pannacotta, you can use low fat milk and low fat cream,which tastes truly delicious too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. Sending to Srivallis Summer Special Mela.
1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2no Vanilla pod
1tbsp Agar agar powder
Few chocolate vermicellis for decorating
Split the vanilla pod and remove the vanilla seeds.
Heat together the milk,vanilla seeds,cream and sugar in a vessel.
Whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove.
Pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool.
Cover them with aluminium foil and arrange in fridge atleast for an hour.
Mixed Berries sauce:
2cups Mixed berries (strawberries,raspberries,blueberries,blackberries)
1/4cup Sugar
1tbsp Lemon juice
1tbsp Cornstarch
Take the berries,sugar and lemon juice in a heavy bottomed pan and cook in medium heat.
Mash the berries and stir occasionally, once the berries are soft and juice oozes out, add the cornstarch and stir quickly.
Turn the heat to high flame and cook for few minutes until the sauce reach the desire thickness.
Cool it completely and store in fridge for a week.
Once the pannacotta gets sets,top it with mixed berries sauce.
Keep again in fridge and serve after two hours.
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